Stay tuned...

I am halfway through the last clue for Mystic Waters. It's possible I will finish it today though tomorrow is more likely.

In the meantime, a cookie recipe to keep you busy -- I have had this recipe for around 15 years and no longer remember where it came from.

Ginger-rum sandwich cookies  

2 C flour 

2/3 C granulated sugar 

1 1/2 tsp. ground ginger 

1/4 tsp salt 

1/2 C cold butter, cut into 8 pieces 

1/2 C sour cream 

1 egg white beaten with 2 tsp water for glaze  

Preheat oven to 350? . Grease 3 large baking sheets. In a large bowl, combine flour, sugar, ginger and sale. Cut in the butter until the mixture resembles coarse crumbs ( I use my food processor). Add sour cream and stir to combine. Cover and refrigerate for 15 minutes.  

On a floured surface roll dough out 1/8" thick. Cut out dough using a well floured cutter. Brush cookies with glaze. Place 1" apart on baking sheets. 
 
Bake 8-11 minutes, until pale golden on top. Cool on racks. 
 
Ginger-rum buttercream  

1 1/2 C  butter softened 

2-3 tsp. minced crystallized ginger 

3 C powdered sugar 

3 T. dark rum 
 
Beat together butter and ginger until creamy. Add powdered sugar 1/4 C at a time, beating well after each addition. Gradually drizzle in rum, beating until smooth and creamy. 
 
Spread buttercream about 1/8" thick over bottoms, top with glazed cookie tops. Store in airtight container at room temp for 3 days, in frig for 5 days. Can be frozen. 

© Cheryl Fuller, 2007. All  rights reserved.